Octopus alla Luciana is a typical Neapolitan recipe born in the village of SantaLucia in the vicinity of Napoli. When fishermen return home they cook their octopus, cut into pieces, in their own liquid. The Luciana octopus is so named because of the ancient fishing district of Santa Lucia, in Napoli. On the sea in front of Santa Lucia , we caught our polpi (octopi) by dipping terracotta amphorae in the water among the rocks overnight. We then simmered them with tomatoes and Gaeta olives in a crock pot covered and wrapped in a wet cloth. The Luciana octopus is served with spaghetti and the sauce of the octopus as a first course.
Over time tomatoes, garlic, parsley and hot chilli pepper were added to create a thick and tasty sauce used to dress pasta.
INGREDIENTS (allergens in bold): Fresh pasta (Wheat flour, Egg, Durum wheat flour, Salt), Chopped tomatoes, Olives, Extra Virgin Olive Oil, Tomato puree, Octopus, Capers, Garlic, Dried chilli flakes, Salt, Black pepper.
GARNISH INGREDIENTS: Basil
Keep refrigerated, consume within 3 days of receiving.
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